Grab your blender and add the frozen peach slices directly from the freezer—no thawing necessary. Pour the peach schnapps over the top and sprinkle in your granulated sugar. Don't blend yet. I like to let these ingredients sit together for about 30 seconds so the peaches can start releasing their moisture slightly. This helps the blender work more efficiently and creates a smoother texture. After that brief pause, blend on high speed for about 45 seconds to 1 minute until you reach a completely smooth, creamy consistency with no visible chunks of frozen peach remaining.

Squeeze your fresh lemon juice directly into the blender with the peach mixture. Give it a quick pulse—just 5-10 seconds

Now comes the exciting part. While the blender is running on low speed, slowly pour in your chilled Prosecco or sparkling wine. I typically add about half the bottle first—roughly 1 to 1.5 cups—and blend for about 20-30 seconds. If your mixture is too thick or not blending smoothly, add another splash or two of the sparkling wine until it reaches the perfect slushy consistency. You want it thick enough to hold shape in the glass but fluid enough to sip through a straw.

Stop the blender and taste your creation. Does it need a touch more sweetness? Add another teaspoon of sugar and pulse. Does it taste more sparkling-wine-forward than you'd like? Add a bit more peach schnapps. This is your drink, and it should taste exactly how you want it. Give everything a final 10-second blend to make sure all additions are fully incorporated.

Working quickly, divide the frozen mixture evenly among four chilled glasses. If you have champagne flutes, use them—they look beautiful and keep the drink colder longer. If you're using regular glasses, that's absolutely fine too. Top each glass with a fresh mint leaf if you're feeling fancy, or keep it simple. Serve immediately while the texture is perfectly slushy and cold. This drink starts to separate if it sits too long, so timing is everything.